Ingredients
16
16 servings
- •5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- •¼ cup kosher salt
- •1 (8 ounce) package cream cheese, softened
- •1 cup Greek yogurt
- •1 cup buttermilk
- •1 stick butter, cut into pieces
- •2 teaspoons seafood seasoning (such as Old Bay®)
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •salt and ground black pepper to taste
- •2 pounds lump crabmeat
- •1 ½ cups shredded Cheddar-Monterey Jack cheese
- •2 tablespoons chopped fresh chives
Instructions
- Place potatoes in a large pot with enough cold water to cover. Add kosher salt and bring to a boil over medium-high heat. Cook until fork-tender, 15 to 20 minutes.
- Meanwhile, combine cream cheese, Greek yogurt, buttermilk, butter, seafood seasoning, garlic powder, onion powder, salt, and pepper in a food processor; blend until smooth.
- Preheat the oven to 425 degrees F (220 degrees C).
- Drain potatoes and mash in a large bowl. Fold in cream cheese mixture. Whisk until smooth and blended. Add in crabmeat, stirring carefully to avoid breaking it up too much. Spoon potato mixture into a large, oven-safe casserole.
- Bake in the preheated oven until cheese is bubbly and toasted, about 10 minutes.
- Top with chives just before serving.
Nutritional Facts
Per 16 servings
- Calories: 335
- Carbohydrate: 28g
- Fat: 16g
- Fiber: 2g
- Protein: 20g
- Sugar: 1g
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